Eat More Plants For Breakfast: Cauliflower Hash With Egg

One of my favorite places to get recipe inspiration is my Instagram feed. Follow a handful of plant-based or vegan foodies and before you know it, you’ll be drooling every single time you turn on your phone screen. Sometimes, for a millisecond, I get worried that I’ll run out of new plant dishes to try. A quick scroll through my Insta feed makes that the most foolish of statements.

This next breakfast recipe came out of exactly that! I was feeling a little bored with breakfast and bam, a beautiful cauliflower hash popped up in my feed. Cauliflower for breakfast?! It’s genius for a few reasons…

I’m always looking for ways to cut wheat out of my breakfast. Problem is, I typically crave something carby with my eggs and veggies. Potatoes usually do the trick, but they take a while, so enter reason #2…

You can get cauliflower rice in the freezer section at Trader Joe’s or Wholefoods, so this could not be easier or quicker to do. No dicing and slicing, and it heats up fast.

There are so many variations you could make of this dish, using cauliflower as the base. Whether it’s with your mix of added veggies or varied uses of herbs and spices, you can get a whole array of flavors going.

So, here’s a recipe for one version I’m a fan of because it gets turmeric in me – what a good way to start the day. Try this with your favorite herbs and veggies and share with me! Thanks so much for the inspiration @sammyyeason!

Heat pan on stove over medium heat then add olive oil. Let olive oil warm up (but never smoke!) and then add mushrooms and onions. Sauté for 3-4 minutes.

Add garlic and sauté for another minute.

Add riced cauliflower to pan. Sprinkle salt, turmeric, cumin, and paprika on top and stir all ingredients. Cover and sauté until cauliflower just starts to slightly brown (7-10 minutes). Stir occasionally, and add additional salt if more flavor is needed.

Add spinach to cauliflower mix and then immediately make space for eggs. Crack eggs directly into pan. Cover. If you like a runny yolk, cook for 3-4 minutes. If you'd like the egg to cook through, leave covered for 5 minutes.

Sprinkle with a little more paprika and salt as needed. The paprika just makes it pretty. 🙂

Hi! I just want to be sure it’s known that I don’t have medical or nutritional training. What I do have is an experience and many hours of research. I know what worked for me and hope it might work for someone else, but please always consult your doctor!